The recipe as published stops at the layering and seasoning stage, leaving the cook time and finishing steps to be confirmed from the full original source. What remains open: whether a low setting over 6–8 hours or a high setting over 3–4 hours is recommended, and whether the chicken should be shredded before serving or left on the bone. Those details will determine the final texture of both the meat and the broth — the two elements that define whether this dish lands as intended.
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